GINGER CHICKEN WITH PEACHES
Yield: 4 servings
2 Whole medium chicken 1 16 oz can peach slices
-breasts(about 1 1/2 1 tb Cornstarch
-lbs.)skinned,boned 1 ts Grated gingerroot
And halve lengthwise 1 8 oz can sliced water
2 tb Margarine or butter -chestnuts,drained
Rinse chicken; pat dry. In a 10" skillet, cook in hot margarine over
medium heat, about 10 minutes or until tender enough to be easily pierced
with a fork, turning once. Remove from skillet; cover to keep warm. Drain
peaches, reserving syrup. Add water to reserved syrup to make 3/4 cup
total; stir in cornstarch and gingerroot. Add to skillet. Cook and stir
until thickened and bubbly. Add peaches and water chestnuts; heat through.
Season to taste with salt and pepper. Spoon over chicken.
Makes 4 servings.
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